Beef and Chorizo Chili with Black Beans [For A Crowd]

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Beef and Chorizo Chili with Black Beans is scaled for a crowd and perfect for a party!

105 minutes

Ingredients

3 pounds ground chuck
2 pounds fresh chorizo
4 tablespoons canola or vegetable oil
3 large onions (chopped)
6 stalks celery (chopped)
2 green bell peppers (chopped)
4 large Poblano peppers (roasted and chopped if desired), chopped (SEE NOTE)
1 head of garlic (cloves separated, peeled and chopped)
½ cup chili powder (hot, medium or mild)
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons Mexican oregano
2 cups dry red wine
6 cups beef broth (or as needed)
2 cans (28-ounce) tomato sauce
2 cans (15-ounce) diced fire-roasted tomatoes (undrained)
4 cans (15-ounce) black beans, drained and rinsed (or more if you like it with more beans)
salt and freshly ground black pepper (to taste)
1 bunch fresh cilantro (chopped)
cheese of choice, sour cream, cilantro and avocado

Working with two large pots or Dutch ovens:
Brown the beef and chorizo until throughly cooked through (separately or together). Drain off grease. Set aside.
Heat oil over medium-high heat. Add the onion, reduce heat to medium-low and cook 5-7 minutes or until beginning to soften. Add the celery, green bell pepper and Poblanos if using fresh (not roasted). Continue cooking over medium-low heat until the vegetables are very tender, approximately 15 minutes. Add the garlic and spices and stir until garlic is fragrant.
Add the wine, bring to a boil and reduce by half. Add broth, tomato sauce and diced tomatoes. Bring back up to a simmer and add the meat back in. Cover slightly and simmer on low heat, stirring occasionally for 1 hour. Add the beans and heat through. Season to taste with salt and black pepper. Stir in cilantro. Let chili "rest" for 15 minutes before serving.
Top with sour cream, shredded cheese of choice, cilantro sprigs and avocado.

✅ Dairy